ArticleFoods (Basel, Switzerland)2020
Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
11 citing papers in PubMed.
- Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi-Flour Composite Batter.Foods (Basel, Switzerland) · 2026Article
- Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design.Comprehensive reviews in food science and food safety · 2025Review
- Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design.Advanced materials (Deerfield Beach, Fla.) · 2025Article
- A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough.Journal of the science of food and agriculture · 2025Article
- Advances in 3D food printing technology: innovation and applications in the food industry.Food science and biotechnology · 2025Review
- Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks.Foods (Basel, Switzerland) · 2023Article
- Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.Foods (Basel, Switzerland) · 2023Article
- 3D Food Printing Applications Related to Dysphagia: A Narrative Review.Foods (Basel, Switzerland) · 2022Review
- Review
- Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.Foods (Basel, Switzerland) · 2021Article
- Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.
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Registered trials
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